Methi thepla

Methi thepla
Methi Thepla
Methi Thepla

Description –

Methi thepla is yet other kind of Indian bread served as a breakfast or tea time snack with pickle, chutney, dip or curd. This recipe of methi thepla is specially prepared for travelling so that it can last long. This recipe can last long for approx. 15-20 days in cold weather or in a fridge.

I have used dried fenugreek leaves (kasuri methi) to last this dish longer than usual. Methi thepla are prepared this way usually when you are travelling for a longer time specially abroad and its difficult to find Indian vegetarian food easily. This will surely help you satisfy your cravings for Indian food atleast for sometime when Indian vegetarian food is not easily accessible to you.

Preparation Time –
10 Mins
Resting Time – 20 Mins
Cooking Time – 20 – 25 Mins

Ingredients –
• Whole wheat flour – 2 Cups
• Gram Flour – 1/4Cup
• Red chilli powder – 1 Tsp
• Turmeric Powder- 1 Tsp
• White Sesame seeds (Til in hindi)- 1 Tbsp
• Crushed dried Coriander leaves – 2 Tbsp (Optional)
• Kasuri methi (Dried fenugreek leaves) – 4Tbsp
• Salt to taste
• Oil – 1 Tbsp
• Water for kneading
• Oil for frying

Method –
• Take wheat and gram flour in a bowl. Add salt, red chili powder, dried coriander leaves, turmeric powder,white sesame seeds and dried fenugreek leaves (kasuri methi). Mix well.
• Add 1 Tbsp oil and mix with dough.
• Taking water in small quantity start kneading the dough.
• Knead firm dough adding water in between as required.
• Rest the dough for 20mins covering with wet kitchen napkin.
• Knead the dough again after 20 mins.
• Divide the dough into equal medium sized balls.
• Using little oil on each side of a ball, roll it into flat disc using rolling pin.
• Roll each ball into even thickness of about 5-6 inch diameter.
• Place thepla on a hot tawa. Flip when one side is partly cooked.
• Brush oil on cooked side of thepla. Flip again and brush oil on the other side as well.
• Cook evenly using spatula to press thepla in between as required on both sides till you see golden brown spots.
• Remove thepla on a ring to let it cool before storing if not serving immediately.
• Make all the thepla in a similar way with rest of the dough balls.

Tips and Tricks –
• Adding oil while kneading the dough makes the thepla crispier yet soft.
• Keep in check the temperature of tawa. It should neither be too hot to nor too.
• Add more oil on both sides if not serving immediately so that thepla remains soft.
• You can increase the quantity of ingredients accordingly if preparing thepla for travelling with larger group and longer time.

Facts about Methi-

References – http://www.kasurimethi.com/healthbenefits.htm
Nutritional Facts –
Fenugreek (Kasuri Methi) is an amazing magic herb that can cure number of ailments. Pakistani and traditional Chinese medicine recommend fenugreek to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux. Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders, to help with breast enlargement, and to reduce menstrual pain.
Fenugreek seeds contain protein, vitamin C, niacin, potassium, and diosgenin (a phytoestrogen compound that seems to mimic the effects of the hormone estrogen).
The diosgenin in fenugreek is thought to help increase libido and lessen the effects of hot flashes and hormone-induced mood fluctuations. More active constituents in fenugreek are alkaloids, lysine and L-tryptophan.
It is a home remedy for balancing cholesterol, treating diabetes and lowering blood sugar levels and fever.
It is an herbal cure for skin inflammation, natural cure for heartburn and acid reflux.

Origin –

The name Fenugreek (Methi) comes from the Latin term Foenum-graecum, or Greek hay. Fenugreek is an erect annual herb native to Asia and southern Europe.

Other Names of Methi–
Fenugreek
Goat’s Horn
Bird’s Foot
Menthikora (Telugu)
Venthiya Keera (Tamil)
Menthya Soppu (Malayalam)
Methi Sag (Bengali)



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